<p>With the sweet potatoes taking the place of bread, this simple but decadent recipe is the gluten-free answer to classic crostini. Mixing prunes with vinegar and oil gives the crostini a savory edge.</p>
<p>With the sweet potatoes taking the place of bread, this simple but decadent recipe is the gluten-free answer to classic crostini. Mixing prunes with vinegar and oil gives the crostini a savory edge.</p>
Ingredients

    905 g / 2 pounds sweet potatoes or yams, peeled and cut into 12-mm / 1/2-inch slices
    45 ml / 3 tablespoons extra virgin olive oil
    Salt
    Ground black pepper
    70 g / 1/2 cup Diced Dried Plums or Whole Pitted Prunes, halved
    15 ml / 1 tablespoon white balsamic vinegar
    85 g / 3 ounces Brie cheese, sliced 4-mm / 1/8-inch thick
    30 g / 3 tablespoons toasted, chopped walnuts
    Basil leaves, sliced

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Instructions

    Preheat the oven to 425°F [225°C] and line a sheet pan with parchment paper.

    Coat the sweet potatoes with 30 ml / 2 tablespoons oil, season with salt and pepper, and spread the slices across the pan in one layer. Roast for 15 minutes; turn the slices over and roast for another 10 minutes or until lightly browned on both sides and soft all the way through.

    In a small bowl, stir together the prunes, the remaining 15 ml / 1 tablespoon oil and the vinegar.

    Top the sweet potatoes with equal amounts of cheese and prunes. Roast for 2 minutes or until the cheese has melted. Sprinkle with walnuts and basil.

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